An elegant dish suitable to serve for company. Simple to prepare. Original recipe was from the Australian Macadamia Society. Serves four as a main meal. I've noticed that my olocal supermarket is now stocking a fairly extensive range of kangaroo cuts.
- 1 tablespoon macadamia nut oil (can substitute olive oil)
- 1⁄2 cup roasted macadamias (whole or halved)
- 600 g thick loin kangaroo fillets (can substitute beef or venison)
- fresh ground black pepper
- 1⁄2 cup red wine
- 1 fresh pear, peeled and cut into slices (can use a canned pear)
- 1⁄4 cup pear juice (or juice from the canned fruit)
- 2 tablespoons red currant jelly or 1 tablespoon cranberry jelly
- Heat the oil in a large heavy-based pan.
- Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
- Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
- Serve the meat sliced with the remaining glaze spooned over and and around the plate.